Yes, this is normal. After running through the melanger, you'll need to temper your chocolate to get stable, bloom-free chocolate. There's a lot of information on tempering on this forum and on the CA site and forum, so I won't repeat it here.
getting lots of bloom, is that normal?
Hello, Chocolate Lifers,
Im new to chocolate making, but not the consumption 
I recently got myself a small melanger, and I have run a few batches of nibs through it, and I see my temp hitting 170F. I have been following the guide on Chocolate Alchemy, its within the range that is mentioned.
When Im done with the refining I pour it onto a sheet of plastic wrap, and double it over till it is cool.
My question is this;
The finished chocolate has ALOT of bloom. Is that normal?
I find it ironic that the one quality we dont want is inherent in the manufacturing process.
Cheers
Al
updated by @alan-caldwell: 04/10/15 12:26:20
Tags
Member Marketplace
Activity
@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 7 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.